tag:blogger.com,1999:blog-5488698205890947814.post8335296743601872304..comments2023-11-14T09:42:44.105-07:00Comments on Lily's Wai Sek Hong - Favorites: Flaky Egg Tartslilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-5488698205890947814.post-66399527917713072432014-02-06T18:43:30.143-07:002014-02-06T18:43:30.143-07:00Hi Lily, I followed your recipe and the egg tarts ...Hi Lily, I followed your recipe and the egg tarts turned out flaky & scrumptious!! We love it, I will have to improve the shaping next round, practice makes perfect! This is truly <br />a recipe keeper. Thank you for sharing. Mickeynoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-42847578968558541992013-09-01T10:27:49.063-06:002013-09-01T10:27:49.063-06:00manda
i am sorry i cannot tell how many tarts are...manda<br /><br />i am sorry i cannot tell how many tarts are made from this recipe. if you want perfect looking tarts, then it will be about 8 tarts cos the balance of the dough (which does not make so layered pastry) is reserved for recipes which do not require layers.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-81126396288786795392013-08-31T18:20:39.503-06:002013-08-31T18:20:39.503-06:00how many tarts can you make with this recipehow many tarts can you make with this recipeMandahttps://www.blogger.com/profile/08319779917348721077noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-73775001731658949492013-06-21T22:01:18.398-06:002013-06-21T22:01:18.398-06:00Cheryl
The gluten does not have to be developed as...Cheryl<br />The gluten does not have to be developed as it will develop when you roll the doughAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-15254359984688122032013-06-20T19:12:17.993-06:002013-06-20T19:12:17.993-06:00Hi Lily,
I tried to make it recipe today. The wat...Hi Lily,<br /><br />I tried to make it recipe today. The water dough seems a bit weird to me. I made this type of dough before but the texture wasn't the same. Is the water dough is not going to build up much gluten? I tried to work out almost more than 10 min, but not much gluten was built up and it tore apart easily... Is this suppose to be like this?<br /><br />Thanks. Please advice.<br /><br />CherylAnonymoushttps://www.blogger.com/profile/04976146156380745759noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-40042354758306346952013-06-10T13:40:16.776-06:002013-06-10T13:40:16.776-06:00I just made the egg tarts according to your recipe...I just made the egg tarts according to your recipe . Although they are not as good looking as yours but they taste very nice .<br />Could you please give me the right size of your mould ( the width and the heigth . I think maybe I don't have the right mould .<br />Thank you for sharing all your tips .<br /><br />NghiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-20720403884287247062013-02-28T14:15:48.027-07:002013-02-28T14:15:48.027-07:00CARYN
Absolutely, but the baking has to longer co...CARYN<br /><br />Absolutely, but the baking has to longer cos it is a bigger tartAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-30069224747988242832013-02-28T12:46:37.394-07:002013-02-28T12:46:37.394-07:00Hi,
I do not have the small tart moulds
but I hav...Hi,<br />I do not have the small tart moulds<br />but I have a big tart mould. Is it possible to make one big egg tart instead of small ones? <br /><br />CarynAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-50031858290617615662013-01-24T22:07:46.126-07:002013-01-24T22:07:46.126-07:00Thank you for the recipe. I used ghee instead of ...Thank you for the recipe. I used ghee instead of lard and the pastry was really really flaky.I didn't use this custard recipe but the other one with the short crust pastry.Ivyhttps://www.blogger.com/profile/00291915847676788507noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-26854137471967231632012-10-03T08:15:16.021-06:002012-10-03T08:15:16.021-06:00anonymous
absolutely use butter if you wishanonymous<br /><br />absolutely use butter if you wishAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-9158668588318749082012-10-03T00:08:27.227-06:002012-10-03T00:08:27.227-06:00Hi: Thank you for sharing this recipe! Could I use...Hi: Thank you for sharing this recipe! Could I use butter instead of lard?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-4474538421582372352012-04-23T17:42:53.538-06:002012-04-23T17:42:53.538-06:00Hi Aunt Lily,
Can I subtitute Lard with somethin...Hi Aunt Lily, <br /><br />Can I subtitute Lard with something else? i cant find lard at the place where I live. <br />thank you<br /><br />regards, <br /><br />melitaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-19042922933020379392012-01-09T07:55:31.817-07:002012-01-09T07:55:31.817-07:00Janat Yousof
the moulds in the picture are brough...Janat Yousof<br /><br />the moulds in the picture are brought here from Malaysia. I know you can get tart moulds from the chinese stores which sells all kitchen stuffs - like kamee. Bed Bath and Beyond has them and if online go to http://browncookie.com/Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-13500931276451556692012-01-08T14:51:08.308-07:002012-01-08T14:51:08.308-07:00Hi, Lily,
thank you for the recipe. Can you advi...Hi, Lily,<br /><br />thank you for the recipe. Can you advice on where to purchase the cutter and the tart moulds. I live in Southern California.<br />JanatJanat Yousofhttps://www.blogger.com/profile/11105276708322218383noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-67786546931413677542012-01-08T14:49:19.595-07:002012-01-08T14:49:19.595-07:00Hi, Lily, this looks great! Where can I get the ...Hi, Lily, this looks great! Where can I get the cutter and the tart moulds. Any advice would be appreciated.<br /><br />JanatJanat Yousofhttps://www.blogger.com/profile/11105276708322218383noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-15118332041283296082012-01-05T04:21:41.288-07:002012-01-05T04:21:41.288-07:00Hi Lily,
Thank you very much for your recipe. The...Hi Lily,<br /><br />Thank you very much for your recipe. The pictures of the tarts are making my mouth water lol! Im not particularly good at baking but these tarts look so good i cant resist not trying! However, im completely lost after making the dough. When you have time to remake these is it possible to take step by step pictures of the rolling and folding process? ~"~<br /><br />Cheers, <br />JasAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-83748345206765789872011-12-25T08:57:44.350-07:002011-12-25T08:57:44.350-07:00vivian
when you roll out the water dough into a r...vivian<br /><br />when you roll out the water dough into a rectangle to the size suggested. Make 2 marks on the long side therefore marking the dough into thirds. The oil dough should be rolled into slightly smaller than the 2/3 size of the water dough. Put this oil dough over the oil dough which should cover 2/3. Then fold the 1/3 of water dough over the oil dough, covering 1/3 of the oil dough, then fold the other 1/3 oil dough over to form a rectangle. Seal the edges of this rectangle, so that the oil will not seep through, as this oil is there to form the layers.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-50583254094648411232011-12-24T22:51:25.049-07:002011-12-24T22:51:25.049-07:00Hello Lily,
I’ve been looking for a real Hong Kon...Hello Lily,<br /><br />I’ve been looking for a real Hong Kong style flaky egg tart for years. Once I saw your egg tarts picture; I decided to try out the recipe. Unfortunate, I didn’t know which part of process I’d done wrong; the crust was crumbly and soft (but melted in the mouth) instead of flaky. I'll give the recipe a second try.<br /><br />Wouldn’t you mind to explain the following sentences in Rolling the Pastry section? “…Fold the last equal part of the water dough over half of the lard dough and then fold the other half of the lard dough together with the water dough over. Seal the edges well.” Did you mean to cover the lard dough with the water dough then sealed in a Zip-loc bag? Also, what’s the purpose for “…Press narrow edges firmly to seal…” before cooling in the fridge? <br /><br />Thank you for the recipe and wish you a Merry Christmas!Vivianhttps://www.blogger.com/profile/14628139736465566042noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-33768912294231647602011-11-24T07:47:06.320-07:002011-11-24T07:47:06.320-07:00soo
don't be alarmed about the texture, it is...soo<br /><br />don't be alarmed about the texture, it is sort of running when it is first mixed cos the lard is warm. put it in the fridge for a couple of hours or in the freezer, it will firm up and ready to goAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-62099469650221868442011-11-24T00:52:29.615-07:002011-11-24T00:52:29.615-07:00Hello! This is my first time making egg tart and I...Hello! This is my first time making egg tart and I have a question about the lard dough. My lard dough came out still greatly lard-looking and feeling, and not much of a "dough" look/feel. I followed what you have written and I would like to know if the lard dough is suppose to be like that? Thank you.<br /><br />-SooAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-23683397537022366842011-08-01T08:13:35.446-06:002011-08-01T08:13:35.446-06:00flo
like i have mentioned, this is a very challen...flo<br /><br />like i have mentioned, this is a very challenging recipe. You will get it, practice makes perfect.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-5842141975068493042011-07-31T21:45:01.916-06:002011-07-31T21:45:01.916-06:00Hello Lily
Thanks for the tips. So after I melt ...Hello Lily<br /><br />Thanks for the tips. So after I melt the lard, will freeze it. Then after it solidify do I then rub into the flour to be like breadcrumb?<br /><br />I hope to have a 2nd try to have a more manageable dough as it is so easily breakable when I put into the tart mould. Hence the egg custard is spilling and stick to the mould. But but the texture is so wonderful. Crumbly, soft and melt in the mouth and yet crunchy. Really love the pastry. Thanks. Been hunting this flaky egg tart for very long time.<br /><br />FloAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-65748157420385306302011-07-31T12:03:43.312-06:002011-07-31T12:03:43.312-06:00anonymous
Melted lard is liquid so you used less ...anonymous<br /><br />Melted lard is liquid so you used less water and water is needed to build up some gluten so that the dough is pliable. you could use melted lared but put it in the freezer to solidify it.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-5609903390479075002011-07-30T21:03:51.238-06:002011-07-30T21:03:51.238-06:00Hello Lily
Thanks for this recipe. It is really ...Hello Lily<br /><br />Thanks for this recipe. It is really melt in the mouth and nice. However the water dough when I handle it was easily breakable and soft although I only put 1 1/2 tsp of iced water. Is it supposed to be like that? <br />I do not have frozen lard. So I used the fresh lard where I melt it. The amount used on the fresh lard is only about 55g which is enough to bind the flour.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-42258125459472554162011-07-16T13:23:33.170-06:002011-07-16T13:23:33.170-06:00pricilla3
nothing special, it is done like any pa...pricilla3<br /><br />nothing special, it is done like any pastry dough. Rub in the cold butter and add in the water a little at a time, until a dough can be compressed.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.com